1. In a large saucepan, bring rhubarb, water, and sugar to boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until rhubarb breaks down, about 15 minutes. Press any large chunks of rhubarb against side of pan with a spoon to break them up, add salt and vanilla, and stir to combine.
2. Pour into a large, non reactive bowl (preferably stainless steel). Let cool to room temperature, about 20 minutes, cover with plastic wrap, and refrigerate until soup is cold and flavors have combined, at least 4 hours.
3. Stir soup to blend. Ladle into chilled bowls, garnish with a small scoop of Hannaford Inspirations Vanilla Gelato, a dollop of whipped cream, or yogurt - plus strawberries, if using - and serve.
Source: Hannaford fresh Magazine, July - August 2007